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Bac Ha are lightweight, green stems. The inner white to cream flesh is extremely porous and web-like, described as an almost hollow Styrofoam. Its sponge-like texture is Bac Ha’s most prominent attribute as the vegetable doesn’t boast a robust flavor. It is essential to thoroughly cook Bac Ha before consumption and it is recommended to peel the thin outer skin away before cooking. Bac Ha is a great ingredient for soups and stir fries as the vegetable becomes soft and tender when cooked, absorbing the flavors of the entire dish.
Recipes that include Bac Ha. One is easiest, three is harder.
|Lindy Sez||Bac Ha Chicken Cooked in Ginger|
|Wandering Chopsticks||Canh Chua Tom (Vietnamese Sour Shrimp Soup)|
|Gastronomy||Canh Chua Chay – Vegetarian Sour Soup|